Table of Contents
What things are used to make chocolate?
Producing Chocolate: Dark chocolate requires only cocoa mass, cocoa butter, and sugar. Adding milk powder makes milk chocolate. White chocolate is made with cocoa butter, sugar, and milk powder (but no cocoa mass/liquor).
What is the active ingredient in chocolate?
Theobromine is the primary alkaloid found in cocoa and chocolate. Cocoa powder can vary in the amount of theobromine, from 2% theobromine, up to higher levels around 10%. Cocoa butter only contains trace amounts of theobromine. There are usually higher concentrations in dark than in milk chocolate.
What are the inputs used in the production of chocolate?
The main ingredients used in chocolate production are cocoa liquor (obtained by grinding cocoa beans), cocoa butter (obtained by pressing cocoa liquor), sugar, and milk (in the case of milk chocolate) .
Which seed is used to produce chocolate?
Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae,. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate….
|Theobroma cacao L.|
What is the stimulant in chocolate?
Theobromine is found along with caffeine in cocoa solids. It gives dark chocolate its bitter taste. Caffeine and theobromine both contain naturally occurring substances that can stimulate the central nervous system. This can elevate your feelings of alertness and positively affect your mood.
Is there a stimulant in chocolate?
Theobromine is an active ingredient in chocolate. Theobromine is considered to have a similar influence on the human nervous system as caffeine, but the stimulant level is drastically lower than that of caffeine. Theobromine acts as a diuretic. It is a stimulant that helps open up blood vessels.
How is cocoa harvested?
Harvesting Cocoa Harvesting involves removing ripe pods from the trees and opening them to extract the wet beans. The pods are harvested manually by making a clean cut through the stalk with a well sharpened blade. The pods are opened to remove the beans within a week to 10 days after harvesting.
Where does the flavor of chocolate come from?
Most of the flavors associated with chocolate are formed due to reactions that occur within the cotyledon of the bean. There is no evidence for microbial enzymes penetrating the beans and creating flavors, however some microbial products e.g. acetic acid penetrate the beans and activate enzymes within the beans
Why are yeasts important in the making of chocolate?
In addition to producing ethanol yeast form other volatile compounds that are important for the aroma and flavor of chocolate. Yeasts are also responsible for breaking down and digesting the pulp into a broth (more liquid) which helps the fermenting mass to be more aerated.
What kind of beans are used to make chocolate?
Chocolate is made from beans of the cacao tree ( Theobroma cacao which translates to god food plant). The beans which are bitter are found in the pods of the plant along with a sweet pulp.
How are chocolates developed as a confectionery?
Processed chocolates can be developed into confectionery with a soft or liquid filler by utilizing invertase to obtain a solid filler during processing that may turn into liquid during storage. Content may be subject to copyright. 1. Introduction